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Wild Mushroom Ricotta Muffin
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| Muffins | |
| 600 gr | all purpose fllour |
| 1 Tablespoon 2 teaspoons | baking powder |
| 2 teaspoons | salt |
| 500 gr | ricotta cheese |
| 150 gr | parmesan cheese, grated |
| 40 gr | mozzarella cheese, shredded |
| 200 gr | milk |
| 200 gr | butter, melted |
| 4 | eggs |
| 1 | lemon zest |
| 1/4 teaspoon | nutmeg |
| Combine all dries and zest. Combine cheese, eggs, milk, and melted cooled butter. Fold mixture into dries. For every 500 grams of mix, fold in approximately 200 gr of mushrooms | |
| Mushroom Mixture | |
| 1000 gr | mixture of mushrooms, chopped |
| shitake, cremini, oyster, ect., optional | |
| 2 cloves | garlic, chopped |
| 1 Tablespoon | fresh thyme, chopped |
| 1 Tablespoon | fresh oregano, chopped |
| salt and pepper to taste | |
Sautee in butter until soft, add herbs last.
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